SALMON BURGERS OVER PORTOBELLO MUSHROOMS
30 Minute Meal – Wheat and Gluten Free Dinner Recipe
SALMON BURGERS OVER PORTOBELLO MUSHROOMS. Wheat and gluten-free Salmon Burgers over Portobello Mushrooms – 30 Minute Dinner. A mix of scallions, red pepper, flaxseed, egg, and fresh dill. Simply delish. So continuing on with my wheat and gluten-free meals, tonight’s dinner has definitely been my favorite so far – Salmon Burgers over Portobello Mushrooms. The salmon mix was simply scrumptious and the portobellos were perfectly cooked.
Now I know there are quite a few people out there that can’t do mushrooms and especially the large Portobello ones, so try this other option instead. Put the patties between 2 slices of Focaccia Flatbread with some Garlicky Mayo Spread (click here for recipe). Now, how’s that for yummo? And if you want to spice it up a bit, add 1 seeded and finely chopped jalapeno pepper to the mixture and use cilantro in place of the dill (sorry, but that sounds a little too spicy for me).
This recipe was so easy breezy – only 10 minutes to prepare and a little less than 30 minutes to cook. Serve it up with your favorite side dish of vegetables, or as I did, with a simple salad. At only 238 calories, you can’t go wrong with this dish.
Enjoy and bon appetit 🙂
SALMON BURGERS OVER PORTOBELLOS
Makes 4 Servings
Ingredients
4 large portobello mushrooms, stems removed
3 tbls melted coconut oil or EVOO divided
1/4 tsp sea salt, divided
2 scallions, finely chopped or 1/4 yellow onion, finely chopped
1/2 roasted red bell pepper, finely chopped
2 cans (6oz each) skinless and boneless pink salmon, drained and flaked
1 egg, lightly beaten
1/4 cup ground golden flaxseeds
2 tbls chopped fresh dill
Cooking Instruction
Preheat the oven to 400°. Brush the tops of the mushrooms with one and a half tablespoons of the oil and place, stem side up, on a baking sheet. Drizzle half a tablespoon of the oil over the gills and sprinkle with 1/4 teaspoon of the salt. Bake for 10 minutes.
Meanwhile, in a medium bowl combine the scallion or onion, pepper, salmon, egg, flaxseeds, dill, and the remaining half teaspoon of salt. Mix well.
Shape into 4 burgers. In a medium skillet over medium heat, heat the remaining 1 tablespoon oil. Cook the burgers for 4 minutes, turning once, or until browned.
Place one burger on top of each mushroom. Bake for five minutes, or until heated through. Serve with a side dish of vegetables or salad.
